Spaghetti alla Carrettiera
Quick, easy, cheap and tasty: spaghetti alla carrettiera is basically an upgraded version of spaghetti aglio and olio!
Spaghetti alla carrettiera is easy to make with just 6 ingredients and it's always a winner!
This traditional Sicilian pasta recipe calls for simple ingredients such as chili pepper, garlic, extra virgin olive oil, pecorino cheese, and parsley.
It comes together in just 10 minutes, and all you have to do is cook the pasta al dente, and then mix in the other ingredients.
Making the sauce is pretty much like how you do it for cacio e pepe.
You just mix the pasta with a cheesy sauce made from pecorino cheese, aromatics, and some of the pasta water.
Spaghetti carrettiera is my go-to pasta on those weeknights when I don't feel too much like cooking but still want something tasty.
It's equally perfect for a quick lunch or if you have last-minute guests - I promise it's always a hit!
Why is it called carrettiera pasta?
The origins of "spaghetti alla carrettiera" take us to the early years of the twentieth century.
This recipe was created by Sicilian carters who, during long journeys, needed a dish that was easy to store and good even when cold.
And that's how pasta alla carrettiera was born, made of a few simple ingredients, and a raw seasoning that comes together whilst the pasta cooks.
Ingredients
Can you believe this spaghetti alla carrettiera recipe calls for just 6 ingredients? Honestly, it doesn't get easier than this!
Here below you can find my ingredient recommendations:
- Pasta: I recommend using spaghetti, linguine, fettuccine, mafaldine or any other long pasta shape you prefer.
- Olive oil: It's the main ingredient in this sauce, so I recommend using the best-quality extra virgin olive oil. It will make a ton of difference!
- Garlic: I recommend removing the green germ inside the garlic clove, this will make it less potent and easier to digest.
- Parsley: Fresh parsley gives this pasta recipe a refreshing and aromatic kick.
- Chili flakes: You can use fresh red chili peppers or crushed red chili flakes.
- Cheese: The traditional recipe calls for Sicilian pecorino (Pecorino Romano works too), but for a milder flavor you can use Parmigiano Reggiano or Grana Padano.
- Tomatoes: They're totally optional. Freshly chopped datterini tomatoes were traditionally added during summertime when Sicilian tomatoes were at their best.
EXTRA TOPPINGS
- Breadcrumbs: often used in place of cheese, In Sicily we used to call breadcrumbs the "poor man's cheese". Before adding them to the dish, I like to toast homemade breadcrumbs with some olive oil.
- Lemon zest: It may sound unusual but trust me it really gives this dish a fantastic aromatic note.
- Anchovies: This is another popular option! Finely chop up a few anchovies to add some extra salty umami flavor to this dish.
- Nuts: I like to add toasted pine nuts and slivered almonds, for an extra layer of flavor and a welcome nutritional boost.
Cooking tips
Here are a few cooking tips I've learned by making this Sicilian dish over a hundred times.
It does help that I am Sicilian and my mum taught me a few of these tips!
- Don't forget to salt the pasta water! I usually add 1 full tablespoon of sea salt in a large pot of water. Try not to over-salt it, because pecorino cheese is already salty enough.
- Cook the pasta al dente. Always cook the pasta for 2-3 minutes less than suggested on the pasta packaging.
- Reserve some pasta water! A little pasta cooking water will get mixed with the raw ingredients to make the pasta sauce (or emulsion).
- Use fresh ingredients! Fresh parsley, garlic, and chili pepper will give you the best results.
- This pasta is best eaten straight away. If you have leftovers, instead of reheating them, turn them into a spaghetti frittata.
More Traditional Italian Pasta Recipes To Try
- Pasta alla Norcina
- Mafaldine with Napoletana Sauce
- Bucatini Pomodoro
- Pasta e Ceci - Pasta with Chickpeas
- Pasta alla Norma
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Recipe
Spaghetti alla Carrettiera
Ingredients
- 350 g spaghetti, approx 12 oz
- handful of fresh parsley
- 1 garlic cloves
- 100 g Pecorino cheese, finely grated, approx 1.11 cups
- 1 red chili pepper
- 4 tablespoon extra virgin olive oil
- 1 tablespoon pine nuts, toasted, optional
- 1 tablespoon slivered almonds, toasted, optional
- 1 tablespoon breadcrumbs, toasted, optional
Instructions
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Meanwhile, prepare the pasta alla carrettiera sauce. Finely chop the red chili pepper, washed and de-seeded, the garlic clove, taking care to scoop out the inside germ and discard it, and the parsley.
- Pour the extra-virgin olive oil in a large bowl, add the garlic and chili, and season with salt and pepper. Whisk the mixture with a fork for a few seconds.
- Once cooked, drain the pasta al dente, keeping a cup of cooking water aside. Transfer the spaghetti to the bowl with the sauce and mix to combine.
- Add the grated pecorino cheese and two spoonfuls of cooking water to the bowl and mix quickly, adding more cooking water if necessary to ensure that the mixture mixes well, forming a cream.
- Finally add the chopped parsley, toasted almonds, pine nuts, and breadcrumbs (if using), stir all the ingredients, and serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
taking care to scoop out the inside germ and discard it??????????
Hi Bubba, it means that you have to remove the garlic germ (sprout) inside the garlic.
When I was in Sicily on holiday I had exactly this spaghetti alla carrettiera and they were delicious! Can't wait to make it at home tonight, thank you Andrea for the recipe